Bargetto Winery

Recipes & Pairings

Grilled Portobellos with Santa Cruz Mountain Chardonnay Marinade

by Shawn Stanchfield

Meaty portobello mushrooms are infused with a savory, wine-rich marinade combining Santa Cruz Mountain Chardonnay, Bargetto Dolcetto, soy sauce, olive oil, balsamic and rice vinegars, garlic, and fresh ginger. Simmered to develop its layered flavors and rested overnight, the marinade gives grilled mushrooms a deeply savory, tangy, and aromatic finish.

Fact Sheet
Prep Time
15 minutes
Total Time
1 hour 15 minutes
Cook Time
30 minutes of marinating
Difficulty
Easy
Cook Withs
Santa Cruz Mountains Chardonnay

Primary aromas of pear, white peach, and apricot fill the nose. Secondary aromas of honey and Crème Brule follow. On the palate this wine expresses minerality and a vibrant acidity. Sweet, well integrated oak does not overpower this light fruit-forward Chardonnay.

Shop Now
Regan Vineyards Dolcetto

Primary aromas of tobacco, rhubarb, and cedar wood fill the nose of this deep red wine. Secondary aromas of black pepper, potpourri, and cranberry appear as the wine is consumed. This wine is full bodied with a vibrant acidity and big tannin structure.

Shop Now

Ingredients

  • 1/2 cup water
  • 1/2 cup dark soy sauce
  • 1/2 cup SCM Chardonnay
  • 1/2 cup olive oil
  • 1/4 cup Bargetto Dolcetto
  • 1 oz. Dry Vermouth
  • 1 oz. balsamic vinegar
  • 1 oz. rice vinegar
  • 2 T. garlic
  • 1 T. fresh ginger root that has been peeled
  • Kosher salt to taste

Directions

1. Mix all ingredients into a sauce pan and simmer for 30 minutes, stirring occasionally.
2. Remove from heat cool and cover and let sit overnight.You can use it after a few hours but I think it will taste better if you leave it overnight.
3. Marinate the portabello mushrooms for 30 minutes and grill

Keep Reading